Ingredients:
Wholegrain OR gluten-free tagliatelle, 60 g
(Lactose-free) milk, 50 ml OR plant-based soya drink
(Lactose-free) soft cheese, e.g. Philadelphia OR a vegan equivalent
Salmon filet 150 g OR smoked salmon 75 g
Spinach, 1 handful
Broccoli, 1 handful
Grated lemon zest
Garlic, 1-2 cloves
Nutmeg, 1 pinch
(1-2 dried tomatoes)
Instructions:
If using salmon filet, season and pan-fry until cooked through, then flake into pieces.
Mix cream cheese with milk and nutmeg, then add spinach, lemon zest, and small broccoli florets. Simmer briefly, then remove from heat. If using smoked salmon, add it now and mix well. Cook pasta in salted water, drain, and combine with the sauce. Sprinkle with dried tomatoes if using.
Bon appétit! ❤️
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